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Harpal Singh Sokhi
Khubani ka Meetha is a sweet made from dried apricots. Chef Harpal Singh Sokhi shares the recipe of this dessert from Rawalpindi.
Preparation Time
10-15 Min
Cooking Time
50 Min
Meal Type
dessert
Difficulty
MEDIUM
Serves
3
For Khubani Ka Meetha
400 gm soaked dried apricots
2 cups sugar
water as required
1 cinnamon stick
1 ½ cup milk
2 tbsp custard powder
2 tbsp rose syrup
2 tbsp rose water
2 tbsp chopped pistachios
2 tbsp chopped almonds
1 tbsp chopped walnuts
2 tbsp chopped cashew nuts
For Garnish
cream
chopped pistachios
chopped almonds
rose syrup
In a pan, add soaked and dried seedless apricots, sugar, water and cinnamon stick.
Mix well and allow it to cook for 30-40 minutes.
Meanwhile, in a bowl mix custard powder and milk and beat well.
Add this custard to a pan and cook till the custard thickens.
Remove the cooked custard in a bowl and refrigerate it.
Once the khubani is cooked, add rose syrup, rose water, chopped pistachios, chopped almonds, chopped walnuts and chopped cashew nuts to it and switch off the flame. Cool down the khubani completely.
In a serving bowl, put some custard and top it with khubani. Garnish with cream, chopped pistachios, chopped almonds and rose syrup.
Khubani means apricot in Urdu. Dried apricots from Afghanistan are prized for their flavour and size. Khubani ka Meetha is a very popular dessert that is served at weddings. It’s rich sweet prepared by boiling soaked apricots with sugar till it thickens and garnished with dry fruits.
Chef Harpal serves the khubani as a topping on custard making it more sweet, delicious and rich.
